Roast duck. Usually stuffed.

A duck coated in caramel.

A dish from the Veneto of braised or roasted duck with a stuffing of minced US: ground) or finely chopped meat, liver, veal, bacon, sausage, mushrooms and pistachio nuts.

Barbary duck

A duck cooked in wine.

A duck which is stuffed and then, usually, roasted.

A duck boned and stuffed with veal, sausage and rice, roasted and served with rice.

A duck stuffed with its liver and roasted with wild fennel, garlic, ham and bacon, basted with white wine. Common in Tuscany and Umbria.

A duck, usually wild, stuffed and then usually roasted.